Sunday, September 30, 2012

An Early- Fall Birthday Dinner

Recently we celebrated Lovely Daughter #1's birthday with a special dinner at our house. "What do you want to eat?," I asked. "Fresh and seasonal and warm, please!," came her answer.

So she and I used caramelized onions, goat cheese, and figs to craft a delicious fall tart:

On a thawed Pepperidge Farm pastry dough rectangle, we placed a layer of caramelized onions, dotted it with goat cheese, and topped it with fresh figs, cut in quarters:

We made two tarts--one for dinner and one for her to take home. A sprinkling of cracked fresh pepper and a simple tucking-up of the sides and corners, and into a 350-degree oven they went:

 They took about 15 or 20 minutes--we pulled them out when the dough looked very puffed and perfectly golden:

As a finishing touch, LD#1 drizzled over a fig-infused balsamic vinegar reduction straight out of the bottle:

Ohhhh, yeah, baby!:

We were thrilled with the way the tarts looked and smelled:

As a side dish, LD#1 threw together a simple salad of corn freshly cut off the cob, and diced bell peppers, green onions, and chopped heirloom tomatoes:

The tart, the salad, and a glass of white wine, and we had the makings of a lovely birthday meal:

Which, of course, ended with cake and candles and a wish made before blowing them out:

Happy birthday, LD#1! You are a terrific cook and an even more wonderful daughter.

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